In his 12th cocktail book, food writer and former restaurant critic André Darlington shares recipes and tidbits from American cocktail history. Cowboy Cocktails: 60 Recipes Inspired by the American West includes this mint julep recipe, which pays tribute to an old tradition. Darlington explains: “A slice of peach stewed in whisky was once a fairly frequent addition in juleps. In fact, homemade peach brandy was likely used in a pinch when other liquor was not available. The tradition is honoured in this recipe with a grilled peach slice, which lends nice smoky and caramelized notes to the classic drink. Pro tip: Grill peaches when the fruits are in season and freeze them for later use all year long. This drink is ideal around a campfire but works for any occasion.”
Mint Julep With Grilled Peaches
Ingredients
Cocktail
- 6 mint leaves
- ½ oz simple syrup
- 2 Grilled Peach Slices
- 2½ oz bourbon
- mint sprig for garnish
Grilled Peaches
- 6 peaches
- 1 oz olive oil
Instructions
Cocktail
- In a julep cup or rocks glass, muddle the mint and simple syrup. Add the grilled peach slices, bourbon and crushed ice, then garnish with a mint sprig. Serve with a cobbler spoon (a metal straw with a small round spoon attached, sometimes called a spoon straw).
Grilled Peaches
- Prepare the grill for direct grilling. Halve the peaches and remove the pits. Brush the cut side with olive oil and grill cut-side down, over medium heat, for 4 to 5 minutes. Flip the peaches and cook for 4 to 5 minutes more, or until they have softened and the skin has charred.
